Quick Chicken and Barley Stew |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a Cooking Light recipe I haven't gotten around to trying yet. I might thicken it a bit when I prepare it, and probably add some fresh parsley because I always have it on hand. Ingredients:
1 cup quick-cooking barley, uncooked |
3 (14 ounce) cans low sodium chicken broth |
1 tablespoon olive oil |
1 3/4 cups onions, chopped |
1 (10 ounce) package frozen mixed vegetables |
1 cup cooked chicken |
1/4 teaspoon salt |
1/4 teaspoon dried thyme |
1/4 teaspoon black pepper |
Directions:
1. Bring barley and broth to a boil in a large saucepan. Reduce heat, and simmer 5 minutes.
2. While barley cooks, heat oil in a large nonstick skillet over med-high. Add onion, and saute 3 minutes. Add mixed veggies and cook 2 minutes. Add veggie mixture, chicken, salt, pepper and thyme to barley mixture, simmer 5 minutes.
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